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Features for "Aloo Roti"
Bread item, served with main course, suitable for vegetarians
Ingredients for "Aloo Roti" (Click here for measurement conversion) Wholegrain flour - 2 cups
Salt - 1 teaspoon
Water - as needed for mixing
Ghee - as needed, for shallow frying
For Filling:
Potatoes - 4 mdeium
Onion - 1 small
Salt - 1 teaspoon
Pepper - 0.5 teaspoon
Coriander leaves, chopped - 1 teaspoon
Method for "Aloo Roti"
Sift flour with salt. Slowly add water. Mix well and make a stiff dough. Cover with a damp cloth for 20 minutes. Meanwhile boil potatoes, peel and mash. Add salt, onion, pepper and coriander and mix well. Divide filling into 8 portions. Knead dough well until smooth and pliable. Divide into 6 round balls. Flatten each ball slightly. Put one portion of filling in centre. Close up completely. Shape into round balls again. Roll out each ball on a lightly floured board into a round shape of about 6 inch diameter. Cook one at a time on a hot griddle over medium heat. Put about 1 or 2 teaspoons ghee around the edge. Turn gently. Cook until sides turn golden brown in colour. Serve with yogurt.
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Aloo Paratha
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